Don’t you know which pan you should grab when it is time to cook? A nutritionist explains

Why the right pan is important

If your chicken trudges into the pan, excluding your vegetables instead of crispy or eggs, the problem may not be your culinary skills – it may be your pan.

If you use Myfitnespal’s food planner To make life easier, or you only have your toes with the recipes of MyFitnespal wet, you can familiarize yourself with the use of various pans. Using the right cookware is one of the easiest ways to improve your results and feel safer in the kitchen.

I am a registered nutritionist who cooks the most nights of the week, but I’m not cooked for myself. I needed countless meals (and some epic failures) to realize the right Pan affairs.

You don’t need a huge collection of panels, but it is helpful to have some well -selected parts that match your cooking. In this way, meals are the way it intends what a trust rason is.

If you have ever wondered why you can never look your chicken as it does in photos, read on. I will guide you through some popular pan species and when to use them so that you can consistently turn out delicious meals.

No pans? Start with one

I reach for the same pan when repeated. You really don’t need a dozen pans to prepare great meals at home. When you just start, a single, versatile pan is often everything you need (you need (1).

If I had to choose one, I would go with a cast iron pan. It keeps warmth beautiful, works on the stove and in the oven and can process a variety of dishes (2). I use mine for a number of meals, including salmon dishes (it offers a perfect sear), flatbread and fried eggs.

I also love that seasoned cast iron is not steadfast and easy to clean. It is the type of pan that gets better with age and can last for a lifetime.

That means the best starter pan really depends on what you like to cook. So start with the pan that fits your cooking style and expand from there.

Not -layer pans are another good option for your first purchase. They are well suited for new cooks and those who are interested in simple recipes.

Non-Steak pans: Best for gentle cooking with a low hitel

When I make scrambled eggs on a weekend morning or turned protein pancakes, I will reach for a non -stick pan. Not -layer pans are ideal for sensitive foods that are susceptible to gluing. You are also a solid choice for cooking tofu or scaly fish without getting messed up.

Professionals:

• The food remains intact and gives slightly free
• Needs less oil or butter, which can help reduce the calories
• Makes cleaning quickly and easily
• Ideal for beginner cooks

Disadvantages:

• Not suitable for high heat -this can damage the non -layer coating
• Scratches light when used with metal utensils
• The coating is decreased over time and finally replaced

Care tips:

• Only hand washing – even if it is labeled with dishwasher
• Use silicone, wood or plastic utensils to protect the coating
• Avoid stacking with other pans unless you put a protective layer between you
• Replace your pan when the surface is scratched or the food begins to stick more often

Stainless steel pans: ideal for browning, being and sauces

If you are looking for a pan that can handle high heat and give you this golden -brown crust on chicken or steak, stainless steel is the right way (go2).

Professionals:

• Ideal for the epidemic, roast and roast (roast) (2)))
• Ideal for the construction of Pfannensaucen (2)))
• Durable and often dishwasher (2)))
• Can handle high heat without damage (2)))

Disadvantages:

• Food bars, if not properly warmed up
• Requires more technology than not -steak options
• Can lead to additional cleaning if they are used incorrectly

Care tips:

• Heat the pan before adding oil and food to prevent the tan from sticking and improving
• Consider considering hand washing to expand the instructions of the Pan Life check manufacturer (manufacturer instructions (2)))

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About the experts

Samantha Cassetty, MS, RDis a nationally recognized food and nutrition expert, media personality, nutritionist and author. Cassetty is a former nutrition director for good housekeeping and co-author of the book Sugar Shock.

Emily Sullivan, RD, is a food curator at Myfitnespal. She acquired her bachelor’s degree and completed her dietary internship at Ohio State University and received her degree in culinary art at Johnson and Wales University.

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Cast iron: The crispy work animal with flavors

“I use my cast iron pan for 99% of the things I cook every day,” says Emily Sullivan, a registered nutritionist from MyFitness. The following makes this a good choice.

Professionals:

• Superior warmer state for even, high heat cooking (2)))
• Ideal for the Seger, roast, baking and inquiries such as Frittatas
• Oven safe and stove friends (2)))
• Of course non -stick and gets better with age (2)))

Disadvantages:

• Harder than most pans, which can make it more difficult to deal with it
• Requires continuous maintenance in order not to keep -stick qualities (qualities (2)))
• I cannot go to the dishwasher and should not be soaked (2)))

Care tips:

• Wipe or wipe or rinse with hot water (2)))
• Dry thoroughly and grate with a thin layer of oil to maintain the spices (2)))

As Sullivan emphasizes, cast iron is particularly suitable for recipes such as spatchcocked chicken. “A casting pan is excellent because it retains and distributes heat evenly, which cooks evenly (evenly (evenly (2). Its heavy construction enables great heat that gives the chicken skin a beautiful, crispy, golden brown crust (2). In addition, you can burn the chicken on the stove and roast it in the oven – all in the same pan, ”she explains (she2).

Dutch ovens: ideal for stew, slowly cooked meals

Dutch ovens are superstars for cooking soothing meals. If you are someone who likes to prepare or cook and eat several times, a Dutch oven is a helpful addition to your kitchen.

Professionals:

• Excellent heat storage and even cooking (2)))
• Ideal for simmering soups, stews and chilli, slowly boiling braised meat, boiling pasta and even baking
• Can go from the stove to the oven (2)))
• Ideal for meals and batch cooking

Disadvantages:

• Heavier and more bulky than many other pots
• Traditional cast iron versions have to be seasoned in order not to maintain -stick real estate

Care tips:

• Choose enamelled versions for easier maintenance because these are not required (2)))
• Dry thoroughly for cast iron and regularly season with a thin layer of oil (2)))

If you make the preparation of weekend meals great, you may want to invest in a Dutch oven. Sullivan uses hers to make beef pot. “The heavy lid helps to catch moisture, making the meat and vegetables tender in long cooking times,” she says. “Probably an even greater bonus for something like a beef pot is that you can start it on the stove and transfer it to the oven to cook for several hours while doing other things.”

If you love the idea of tasty, make-a-hay meals that cook yourself while covering things from your to-do list, a Dutch oven is the pot for you.

Frequently asked questions (FAQs)

The end result

You don’t need fully equipped kitchen to cook delicious, satisfactory meals – just a few reliable pans that fit your cooking style. With the right cookware, cooking becomes a little more accessible and less frustrating, so that you can prepare your meals with greater trust. With more skill and self -confidence you can prepare a wider spectrum of food and dishes, and the variety can make it easier to maintain healthy eating habits and achieve your goals (your goals3).

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